Smashed Brussels Sprouts with Garlic, Cheese, and Herbs Recipe
Crispy, cheesy smashed Brussels sprouts baked to golden perfection, enhanced with garlic, thyme, and a blend of mozzarella and Parmesan cheeses. This savory side dish offers a delightful twist on classic Brussels sprouts, perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 lb. Brussels sprouts
- 2 tbsp. extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tsp. freshly chopped thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- Freshly chopped parsley, for garnish
Instructions
- Preheat Oven and Prepare Ice Bath: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Fill a large bowl with ice water to create an ice bath to cool the Brussels sprouts quickly after blanching.
- Blanch Brussels Sprouts: Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook them until they are bright green and very tender, about 8 to 10 minutes. Immediately transfer them to the ice bath to stop the cooking process, then drain thoroughly.
- Toss and Smash Brussels Sprouts: Place the blanched Brussels sprouts on the prepared baking sheet. Toss them with olive oil, minced garlic, and freshly chopped thyme to coat evenly. Using the bottom of a small glass or mason jar, press down on each sprout to flatten it into a smashed patty. Season with kosher salt and freshly ground black pepper.
- Add Cheese and Bake: Sprinkle shredded mozzarella and grated Parmesan evenly over the smashed Brussels sprouts. Bake in the preheated oven for 20 to 25 minutes or until the bottoms are crispy and the cheese is melted and golden brown.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm for the best flavor and texture.
Notes
- Make sure to dry the Brussels sprouts well after the ice bath to ensure crispiness during baking.
- You can substitute mozzarella with other melting cheeses like provolone or cheddar based on preference.
- For a spicier kick, add a pinch of red pepper flakes when tossing with oil and garlic.
- Leftovers can be refrigerated and reheated in the oven for maintaining crisp texture.